Sullivan University Bakery's Pumpkin Roulade

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WHAS11.com

Posted on October 18, 2011 at 12:14 PM

Updated Tuesday, Oct 18 at 12:22 PM

 PUMPKIN ROULADE

Pumpkin Sponge

Yield 1/2 sheet 

 

Ingredients:

3 whole eggs

2/3c Canned pumpkin

1c sugar

1t baking soda

3/4c pastry flour

1/2t cinnamon

 

Directions:

1.  Combine all ingredients except for one egg.

2.  Mix well then add final egg.

3.  Spread evenly in a half sheet pan.

4.  Bake at 350

 

 

Cream Cheese Icing

Yield 3 cups

 

Ingredients:

4 (16 ounce) packages cream cheese, softened

1 cup butter, softened

4 cups sifted confectioners' sugar

2 teaspoon vanilla extract

 

Directions:

1.  In a medium bowl, cream together the cream cheese and butter until creamy.  Mix in the vanilla, then gradually stir in the confectioners' sugar.  Store in the refrigerator after use.

 

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